杜志龙， 高振江^*， 张春敏， 马玲绢

（  中国农业大学；  ）

摘要： 食品加工技术职称论文发表写作选用两种杏子，就葡萄促干剂及气体射流冲击烫漂对杏子的干燥特性和色泽的影响进行了研究。结果表明：杏子经不同的处理，表现出不同的干燥特性；相同处理间不同杏子，表现出相近的干燥特性；其中经BDP处理的杏的干燥速率最快；不同的处理方式对杏子的色泽（L*、a*和b*）都有很大的影响，其中对b*值的影响最显著，烫漂是b*减少的主要原因；

关键词： 葡萄促干剂，气体射流冲击烫漂，杏子，色泽，干燥特性

ZhiLongDU， ZhenJiangGAO^*， ChunMin ZHANG， ma lingjuan

（  China Agricultural University；  ）

Abstract： The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied. The same kind of apricot treated by different ways shows different drying characteristics were presented; The different kinds of apricots treated by the same way show the similar drying characteristics; In especial, the drying rate of apricot treated by BDP is fastest. The different methods affected the apricot’s color ( L*,a* and b*), especially the value of b*. Blanching make the value of b* decrease.
Keywords： grape dry-promoter , air-impingement blanching ,apricot, color, drying characteristics

 

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